Article
Obtaining from grape pomace an enzymatic extract with anti-inflammatory properties
Author/s | Rodríguez Morgado, Bruno
Candiracci, Manila Santa-María Pérez, Consuelo Revilla Torres, María Elisa Gordillo Arrobas, Belén Parrado Rubio, Juan Castaño Navarro, Angélica |
Department | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal Universidad de Sevilla. Departamento de Bioquímica y Biología Molecular |
Publication Date | 2015 |
Deposit Date | 2016-06-06 |
Published in |
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Abstract | Grape pomace, a winemaking industry by-product,
is a rich source of bioactive dietary compounds. Using proteases
we have developed an enzymatic process for obtaining a
water-soluble extract (GP-EE) that contains ... Grape pomace, a winemaking industry by-product, is a rich source of bioactive dietary compounds. Using proteases we have developed an enzymatic process for obtaining a water-soluble extract (GP-EE) that contains biomolecules such as peptides, carbohydrates, lipids and polyphenols in soluble form. Of especial interest is its high polyphenol content (12 %), of which 77 % are flavonoids and 33 % are phenolic acids. The present study evaluates in vitro the potential anti-inflammatory effect of GP-EE by monitoring the expression of inflammatory molecules on N13 microglia cells stimulated with lipopolysaccharide (LPS). GP-EE decreases the mRNA levels of the inflammatory molecules studied. The molecules under study were as follows: inducible nitric oxide synthase (iNOS), tumor necrosis factor- α (TNF-α), interleukin-1β (IL-1β), the ionized calcium binding adaptor molecule-1(Iba-1) and the Toll like receptor-4 (TLR-4), as well as the iNOS protein level in LPS-stimulated microglia. Our findings suggest that, as a result of its ability to regulate excessive microglial activation, GP-EE possesses antiinflammatory properties. Therefore, acting as a chemopreventive agent, it may be of therapeutic interest in neurodegenerative diseases involving neuroinflammation. We can, therefore, propose GP-EE as a useful natural extract and one that would be beneficial to apply in the field of functional foods |
Citation | Rodríguez Morgado, B., Candiracci, M., Santa-María Pérez, C., Revilla Torres, M.E., Gordillo Arrobas, B., Parrado Rubio, J. y Castaño Navarro, A. (2015). Obtaining from grape pomace an enzymatic extract with anti-inflammatory properties. Plant Foods for Human Nutrition, 70, 42-49. |
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